Buttermilk Fried Chicken
A recipe by Harvest Kitchen, loved by many!
Buttermilk Fried Chicken With Harissa Jam Aioli And Charred Sugarloaf
A classic from the Harvest Kitchen menu, loved by many! Fried chicken is a recipe for any occasion and this recipe is perfect for sharing with friends.
DIFFICULTY
Medium
SERVINGS
4
INGREDIENTS
4 small free-range chicken
500ml buttermilk
250g flour (we use a gluten free blend in the restaurant but regular wheat flour is fine)
Harvest Kitchen chicken salt (see recipe)
Harissa jam (see recipe)
100g mayonnaise
1 head of sugarloaf cabbage
FOR THE HARVEST KITCHEN CHICKEN SALT
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tbsp salt
FOR THE HARISSA JAM
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp caraway seeds
2 garlic cloves
100 g roasted red peppers
250g deseeded long red chillies
1 tbsp salt
200gm brown sugar
METHOD
- To make the harissa jam, toast the seeds and grind them down, then blend with all the other ingredients (except the sugar) in a food processor
- Add this mix along with the sugar to a pan and cook down until it reaches a jam like consistency
- Mix 1 part harissa jam with 4 parts mayonnaise (homemade is best) and check seasoning
- Cut the head of cabbage length ways into approx. 6 wedges. In a griddle pan heat a small amount of oil and cook each side of the cabbage until just lightly blackened
- Cut the chicken into strips and season generously with the chicken salt
- Toss the pieces in flour, then dip into the buttermilk and then back into the flour. Deep fry the battered pieces until cooked
- To serve lay a piece of the sugarloaf on the plate and arrange the fried chicken pieces on top
- Drizzle your preferred amount of the harissa jam aioli over the top
